Four Seasons Seafood Restaurant at Cheras: Restaurant review

This review is brought to you in part by Four Seasons Seafood Restaurant.

Four Seasons is springing up to become a popular F&B destination in Cheras within its very first year in existence, offering well-executed Chinese cuisine with a Malaysian flair to capture crowds of families and friends in a bright, comfortable setting.

Signature Seafood Pot

Dive into the menu with one of the signatures: A steaming-hot Seafood Pot speciality, brimming with the bounty of the ocean – meaty crabs, fleshy fish, tender squid, juicy prawns, plus a bonus surprise of a succulent pork patty flavoured with salted fish, all submerged in a well-balanced broth that’s reminiscent of fish head curries, moderately fiery and not cloyingly creamy. It’s a patron-pleasing preparation that should have everyone slurping up spoonful after spoonful to savour with rice; RM75 per pot.

Crustaceans

Feasting on crustaceans is cheered on – crabs can be cooked in a ‘hot and spicy’ sauce that fulfills its tongue-numbing potential (RM38 a crab; other variations include Kam Heong-style, creamy, salted egg and claypot with Chinese wine); prawns can come grilled (RM35 for the ‘small’ serving pictured) or with oats, crispy butter or soy sauce, scoring undeniable points for freshness.

Familiar favourites

Familiar favourites showcase solid competence – buttery pork ribs (RM25), chicken with shrimp paste (RM38 for half), steamed high fin catfish with preserved turnips (RM150; seasonal price) and a Four Seasons lotus root platter with celery (RM30 for a medium size).

The menu is extensive, with much to explore, from stewed pork stomach soup to pork knuckle with Mongolian sauce, wild boar with spring onions to fried frog with ginger, and more.

Ideal for events

This two-level restaurant has plenty of seating, including a space upstairs (complete with private rooms) that seems ideal for event bookings. Many thanks to the team here for having us.